Bob's meatgistics last edited by
I smoked bacon today after curing it for five days. The taste was great. One problem is it’s tough. I tried following the directions hour by hour, but a couple times I wasn’t watching the temperature and it was off about 15 degrees too high. I tried to compensate for the next time period. I couldn’t find my thermometer, so I didn’t know what the final temperature was. Do you have any comments? that might help next time. As I said the taste is great just tough
@bob-s-meatgistics Without knowing what temperature it was cooked to it is hard to tell but my first thought (and the most likely culprit) is that it was cooked well past 132° initially. Since Bacon is going to be pan-fried or cooked in the oven you don’t want to cook it much above 132° initially or it will be tough in subsequent cookings. Even the difference of 145 to 132 could give you very different results.
Another possible issue is depending on where you purchased the belly from it might still have had the skin on it, a good way to tell is if it still has easily visible teats then the skin is still on and needs to be removed.
Retired RailRoader last edited by
@bob-s-meatgistics Did you slice the bacon across the grain or with the grain? If you sliced with the grain your bacon will be very tough.
Baconator last edited by
I really dont think the temp had anything to do with it. I do about 200lbs of bacon a year and I smoke cook mine till I get an internal temp of 155 and then shut it down and let them hang in the smoker for 30 min after and my finish temp is at about 158-160. Mine always turns out tender.
I would say it wasn’t the best of pork that was sold.
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?